How To Make Roasted Swordfish and Potatoes
These piquant roasted swordfish and potatoes are paired and served with a delicious caper mayonnaise made with mayo, wine vinegar, capers, and parsley.
Heat the oven to 400 degrees F.
In a large roasting pan, toss the potatoes with ¼ cup of the oil, half the garlic, and ¼ teaspoon each of salt and pepper.
Put in the oven for 15 minutes. Stir once.
Meanwhile, coat the swordfish with the remaining ¼ cup of oil, garlic, ¼ teaspoon each of salt and pepper, and the rosemary.
Put the fish on a baking sheet and put it in the oven along with the potatoes.
Cook, stirring the potatoes once until the fish and potatoes are both done, for about 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with parsley, capers, and vinegar.
Serve the roasted swordfish and potatoes with the caper mayonnaise
- Variations: Try tuna, salmon, or codfish steaks instead of the swordfish. Fillets will also be good in this recipe, but cut down on the cooking time. Be sure the potatoes still cook for 25 minutes. Just put the fish in later.
- Wine Recommendation: Though not a typical Italian wine, pinot noir is superb with swordfish. There are some tasty pinot noirs from the Alto Adige and Friuli, which can be found under the Italian name pinot nero.
- Calories: 973.76kcal
- Fat: 80.76g
- Saturated Fat: 12.62g
- Trans Fat: 0.06g
- Monounsaturated Fat: 34.90g
- Polyunsaturated Fat: 31.18g
- Carbohydrates: 31.56g
- Fiber: 4.14g
- Sugar: 1.40g
- Protein: 30.61g
- Cholesterol: 112.28mg
- Sodium: 847.69mg
- Calcium: 41.03mg
- Potassium: 1318.68mg
- Iron: 2.30mg
- Vitamin A: 57.61µg
- Vitamin C: 37.44mg
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